FC: Favorite | Recipes
1: This Cookbook is inspired by all of the talented cooks in the family.
2: 1 package taco seasoning mix 1 green bell pepper, chopped 1 (16 oz) can refried beans 1 bunch chopped green onions 1 (8 oz) package cream cheese, 1 small bag shredded lettuce softened 1 (6 oz) can sliced black olives, 1 (16 oz) container sour cream drained 1 (16 oz) jar salsa 2 cups shredded Cheddar 1 large tomato cheese 1. In a medium bowl, blend the taco seasoning mix and refined beans. Spread the mixture onto a large serving platter. 2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. 3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives Prep Time: 30 minutes Servings: 56 | Seven Layer Taco Dip
3: Onion Wraps | 12 green onions 12 slices of ham 1 - 8 oz. package of cream cheese; softened Trim the green onion stalks so that only a little bit of green remains. Also trim off the white end of the onion. Pull of any layers that are damaged. Spread softened cream cheese on one slice of ham. Lay onion so that stalk runs along the short side of the ham slice; roll. Serve chilled. * Thicker ham works better. Don't use shaved. | Cheese Dip | 1 jar Kraft Roca BLue or Pimento cheese 1 jar Kraft Old English cheese 1 pkg. cream cheese; softened Mix cheeses in a small bowl. Serve with crackers.
4: 9 cups Corn, Rice or Wheat Chex cereal 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup margarine 1 tsp. vanilla 1 1/2 cups powdered sugar 1. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and margarine uncovered on High 1 minute; stir. Microwave about 30 seconds longer. Stir in vanilla. Pour mixture over cereal placed in a large bowl, stirring until evenly coated. Pour into 2 gallon Ziplock bag. 2. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. | Puppy Chow
5: Name | Snack Crackers | 3/4 cup vegetable oil 1 1/2 tsp. dill weed 1 envelope (1 oz) dry ranch salad dressing mix 2 packages (10 oz) oyster crackers Combine oil, dill and salad dressing mix. Place the crackers in a large bowl; pour dressing mixture over and toss gently. Toss occasionally until all oil is absorbed. Allow to stand at least 1 hour before serving. (Making these the night before works best) | 1 package (15-18 oz) pretzel nuggets 1/2 cup vegetable oil 1/3 cup sugar 1 tsp. ground cinnamon Place pretzel sin a microwave safe bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. | Sweet Pretzel Nuggets
6: Sandy | Monkey Bread | 1/3 cups brown sugar 1 tbs. cinnamon 3 tbs. margarine 1 can refrigerated biscuits; quartered 1 tbs. water Melt all ingredients for one minute in the microwave. Stir in biscuits. Arrange in glass pan. Bake in microwave oven at 60% power for 4-5 minutes or Place in bundt pan and bake at 350 degrees for 30-35 minutes
7: Dough: 1 tsp. yeast 3 cups unbleached white flour 1 tsp. salt 1/3 cup sugar 3/4 ts. finely grated orange peel or 1/4 tsp. orange oil 2 large eggs 6 tbs. unsalted butter 1/2 cup sour cream (room temp.) 1/4 cup milk Dissolve yeast in warm milk, let stand until foamy (about 5 min.). Beat eggs with sugar, add sour cream; mix well. Add yeast/milk mixture. Beat in 2 cups of flour; mix well. Add grated orange peel, and 1 cup flour on low speed until mixed. Increase speed to high; beat until mixed. Dough will be very sticky. Turn dough on lightly floured surface, add no more than 1/4 cup of flour and knead until smooth and elastic. Dough will be sticky. Place dough in greased bowl, cover and let rise - about 2 hours. Punch dough down. Let rest for 10 minutes. Prepare filling: Orange peel, cut into the sugar until sugar has taken an orange color and the zest is finely chopped. Divide dough in half. Roll each half into 12 in. circles and spread each with 1 tbs. of melted butter. Spread filling over circles, leaving a 2 inch circle in the center. Cut each circle into 12 wedges. Roll up to form crescent shape. Place on baking sheets; cover let rise for 1 1/2 hours or until doubled in size. Bake at 350 degrees for 20 minutes. Drizzle with glaze while warm. | Orange Crescents | Filling: sugar, orange peel Glaze: 1 1/2 cups confectioners sugar 3 tbs. orange peel
8: Beans & Ham | Grandma & Grandpa | Beans & Ham | 1 pd. bag dry Northern beans 1 picnic ham Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Shave meat off ham bone and place half in pot with beans along with bone.. Save the rest for Boiled Dinner. Add carrots and onion. and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. | 1 small bag baby carrots 1 small onion, chopped
9: Cut meat off of ham bone. Place half the meat into dutch oven; save the meat and bone for Beans & Ham. Place potatoes, carrots, and onions on top of meat. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender. | Boiled Dinner | 1 picnic ham 6-8 large white potatoes; quartered 1 small bag baby carrots 2 onions; quartered 1 bay leaf 1 tsp. minced garlic 1 small to medium cabbage; cut into wedges
10: 1 cup onion; diced 1/2 cup green pepper; diced 1/2 cup celery; diced 1 cup water 1 lb. ground beef 1/2 lb. ground sausage 1 - 28 oz. can crushed tomatoes 1 can tomato paste In a dutch oven cook the onion, green pepper and celery in one cup water until soft. Add ground meat and cook until no longer pink. Drain. Add tomatoes, tomato paste, beans, corn, bouillon, chili powder sugar and chili mix if desired. Bring to a boil; reduce heat cover and simmer for 20 minutes. | Chili | 1 can dark kidney beans 1 can light red beans 1 can chili beans 1/2 pkg. frozen corn 1 beef bouillon cube 1 tbs. chili powder 1/4 cup sugar 1 pkg. chili mix (optional)
11: 1 tbs. butter 2 cloves minced garlic 1 cup chopped onion 1 cup chopped celery 1 cup sliced carrots 4 (14.5 oz.) cans chicken broth 1 (14.5 oz.) can vegetable broth | 1/2 lb. chopped cooked chicken breast* 1 1/2 cup noodles 1/2 tsp. dried basil 1/2 tsp. dried oregano salt and pepper to taste | In a large pot over medium heat, melt butter. Cook garlic, onion, celery and carrots in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. * If using uncooked chicken, chop 1/2 pd. boneless, skinless chicken breast into bite-size pieces. Add chicken, broth, basil, oregano, salt, pepper, to the pot of cooked vegetables. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups noodles according to package directions, in a separate pot. Add drained noodles to chicken and vegetables, simmer an additional 10 minutes. | Chicken Soup
12: Lisa's Italian Pasta Salad | 1 (16oz) package uncooked tri-color pasta 3/4 cup cucumber quartered & thinly sliced 1 tomato quartered & thinly sliced 1 cup pepperjack cheese cubed 1 can sliced black olives drained 1/2 bottle Italian salad dressing 1. Cook pasta according to package directions.. Rinse under cold water and drain. 2. Combine cooled pasta, cucumber, tomato, cheese and black olives in a large bowl.. Pour Italian dressing over mixture and mix well. 3. Chill 1 hour before serving.
13: Seven Layer Salad | 1 head lettuce, shredded (equals 5 cups) 1/2 cup celery; diced 1/2 cup red or green pepper; diced 3/4 cup sweet onion; diced 1 - 12 oz pkg. frozen green peas 1 can sliced water chestnuts; quartered 1 1/2 - 2 cups Kraft Miracle Whip or mayonnaise 1 tbs. sugar 1 1/2 cups shredded cheddar cheese 1/4 cup imitation bacon bits 1. Mix Miracle Whip and sugar; set aside. 2. In a large salad bowl, arrange lettuce, celery, peppers, onion, peas, and water chestnuts in layers. Spread dressing evenly over top layer. Sprinkle cheese then bacon over dressing. Seal and refrigerate overnight. Toss before serving.
14: Oriental Salad | Put slaw in bowl with broken Ramen noodles and seasoning packets. Add onion, sugar, oil, vinegar and sunflower seeds. Mix together and refrigerate 6 hours or longer. | 1 pkg. broccoli slaw 2 pkgs. chicken Ramen noodles 1/4 cup sweet onion; finely diced 1 cup sugar | 1/2 cup oil 1/4 cup white vinegar 1/4 cup sunflower seeds
15: Nana's Celery-Rice Stuffing | 1 cup celery; diced 1 cup onion; chopped 1/4 cup butter 1 cup uncooked rice 1 can mushrooms; chopped | 2 1/4 cups chicken broth 1 tsp. salt 3/4 tsp. poultry seasoning 1/8 tsp. pepper celery leaves | In a dutch oven pan saute celery and onion in butter 3-5 minutes. Stir in rice. Cook on low, stirring often, until rice is browned and celery and onion are tender. Stir in the remaining ingredients. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed.
16: 2 pkgs. frozen corn 1 - 8 oz. cream cheese 1 sick margarine 2 tbs. sugar small amount of water Cook on low in slow cooker. Stir once in a while. | 2 large bags California frozen vegetable mix, thawed 1 can Cream of Mushroom soup 1/4 cup milk 1/2 cup sour cream 3/4 cup swiss/cheddar mix shredded cheese 1 small can fried onions Mix the above ingredients in a casserole dish. Bake at 350 degrees for 30 minutes. The last 15 minutes, sprinkle with 1/4 cup cheese and the French fried onions. | Creamed Corn from Abilene | Aunt Jean's Vegetable Medley
17: Green Bean Casserole | 1 can Cream of Mushroom soup 1/2 cup milk 1 tsp. soy sauce 2 pkg. (9 oz) frozen cut green beans, cooked & drained 1 can (2.8 oz.) French fried onions In 1 1/2 qt. casserole, combine soup, milk, and soy sauce. Add beans and 1/2 can of the onions. Stir. Conventional: Bake at 350 degrees 25 min. or until hot and bubbling.; stir. Top with remaining onions. Bake 5 min. more. Or Microwave: Cover with lid; microwave on HIGH 7 min. or until hot and bubbling, stirring halfway through heating. Top with remaining onions. Microwave, uncovered, 1 min. more. * Add cheese if desired
18: Biscuits | 2 cups all-purpose flour 4 tsp. baking powder 3 tsp. sugar 1/2 tsp. salt 1/2 cup shortening or 1/4 cup butter and 1/4 cup shortening 1 egg 2/3 cup milk Combine all of the dry ingredients in a mixing bowl. Cut in shortening/butter until mixture resembles course crumbs. Beat egg with milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead 4-5 times. Roll to 3/4-in. thickness; cut with a floured 2 1/2 in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown.
19: Grandma | Best Banana Bread | 3/4 cup sugar 1/2 cup margarine; softened 2 eggs 2 ripe bananas; mashed 1/3 cup milk Beat sugar & margarine until light and fluffy. Beat in eggs; add banana, milk and vanilla. Blend well. In a small bowl, combine flour, baking soda, and salt. Mix well. Add to banana mixture.. Stir just until moistened. Pour int pan. | 350 | 50-60 min. | 1 tsp vanilla 2 cups flour 1 tsp. baking soda 1/2 tsp. salt
20: Honey-Mustard Chicken Wings | 1 - 4 lb. bag frozen chicken wings, thawed 1/2 cup spicy brown mustard 1/2 cup honey | 1/4 cup butter, cubed 2 tbs. lemon juice 1/4 tsp. ground turmeric | Line one 15x10x1 baking pan with foil; grease the foil. Place wings in pans. In a glass bowl, combine the mustard, honey, butter, lemon juice and turmeric. Microwave on high for 2-3 minutes; stir. Pour over chicken wings; turn to coat. Bake at 400 degrees for 1 hour, turning once. | Aztec Chicken | 4 chicken breast halves 1 1/2 cups crushed tortilla chips 2 tsp. chili powder 1/4 tsp. garlic powder | 1/4 tsp. onion powder 1 slightly beaten egg 1/4 cup milk | Preheat oven to 425 degrees. In a shallow dish stir together crushed chips, chili, garlic, and onion powders. In another shallow dish whisk together egg and milk. Dip chicken pieces in egg mixture, then roll in chip mixture to coat on all sides. Line a 13x9x2 baking pan with foil and arrange chicken pieces, skin side up, so pieces don't touch. Sprinkle any remaining chips on top. Bake for 25 to 35 minutes boneless (35-45 minutes bone in) or until tender and no longer pink
21: Homemade Pizza | Prepare dough: 2 cups Bisquick - 1/2 cup milk; combine Let rise 5-10 minutes Saute: 1/2 cup minced onion in 1 tbs olive oil Add: 1 - 8oz. can tomato sauce 1 - 6oz can tomato paste 1 tsp. minced garlic or 1/4 tsp. garlic powder 1/2 tsp. oregano or Italian seasoning 1/4 tsp pepper Cheese: mozzarella Flatten dough and put in greased pizza pan. Brush with olive oil. Arrange 1/2 of cheese on dough. Cover with sauce, top with remaining cheese and additional topping as desired. Bake 450 degrees 10-15 minutes
22: Nate | 1 lb. ground beef 1 small onion diced 2 cloves minced garlic 1 can chili w/beans | 350 | 25 min. | Enchilada's | large soft taco shells 1 can red enchilada sauce cheddar cheese | Brown ground beef with onions and garlic; drain. Add chili with beans. Put 1/4 to 1/2 cup of mix into shells; sprinkle with cheese. Roll tightly and place in a baking pan with the flap side down. Pour enchilada sauce over shells; add cheese and cover with aluminum foil. Place in oven for 20 minutes. Remove cover and bake an additional 5 minutes.
23: Spaghetti | 1 lb. ground sausage 1 small onion; diced 1/2 cup red bell pepper; diced 1 tsp. minced garlic | 1 jar spaghetti sauce 1 28oz. can crushed tomatoes 1 box uncooked pasta sugar & Italian seasoning | In a dutch oven, cook sausage, onion, garlic and bell pepper until sausage is no longer pink. Drain. Add spaghetti sauce, crushed tomatoes and sugar and Italian seasoning to taste. Bring to boil, cover and reduce heat to low and simmer. In a separate saucepan cook pasta according to directions. Allow sauce to simmer covered until pasta is done then serve together.
24: Grandma Lola's Baked Macaroni | macaroni 1 can diced tomatoes sharp Cheddar cheese | butter 1 can evaporated milk | Cook macaroni in salted boiling water until tender. Drain. Cover bottom of greased 9x12x2 pan with macaroni (1 1/2 or 2 in. deep). If not salty enough add a little, also pepper (if you like it). Add canned tomatoes, add cheese. Repeat other half of macaroni, cheese, tomatoes (season). On top add chunks of butter, also canned cream. Bake at 450 degrees until brown. | Tammy's Version: 1 box pasta 1 can petite diced tomatoes 1 bag sharp cheddar cheese | 1 tbs stick butter; quartered 1 cup milk celery seed | Cook macaroni according to directions on the package. Drain. In a greased medium sized pan layer pasta, tomatoes, celery seed and cheese. Repeat layers ending with cheese on top. Pour milk over top and add butter. Bake at 450 degrees for 20 min.
25: Fried Rice | Cook the rice according to the directions on the bag; set aside. In a dutch oven pan, saute the onion on medium heat in the melted butter until transparent. While the onion is cooking quarter the sausage into bite size pieces and add to the cooked onions. Then add the peas & carrots, sugar and soy sauce. Let cook for a few minutes on low. Slowly add the rice, mixing the whole time. Add salt and pepper to taste. | 2 cups uncooked rice 1 stick butter 1/2 onion; diced 1 pkg polish sausage; quartered | 1/2 bag frozen peas & carrots 3 tbs. sugar 1/3 cup lite soy sauce salt & pepper
26: BBQ Pork Strips | Spray frying pan with cooking oil and lightly brown pork strips. Place strips in crock pot; pour bbq recipe over top and turn to coat. Cover and cook on low 6-7 hours or on high 4-5 hours. | Mom | 6-8 boneless pork strips BBQ recipe
27: Pigs In A Blanket | 8 frankfurters 8 slices American processed cheese 1 (10 oz) package refrigerated biscuits 1. Preheat oven to 350 degrees 2. Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down. 3. Bake in preheated oven until biscuits are brown, about 10-15 minutes.
28: 2 1/3 cup flour 1 tsp. baking powder 1 tsp. salt 3/4 cup butter 3/4 cup sugar 3/4 cup brown sugar 1 tsp. vanilla 1/2 tsp. water 2 eggs 2 cups chocolate chips 1 cup chopped nuts (optional) | Heat oven to 325 degrees. Combine flour, baking powder and salt in a separate bowl. Set aside. Beat butter with mixer until smooth. Beat in sugars, vanilla, water and eggs until light and fluffy. Blend in flour mixture. Stir in chocolate chips and nuts if desired. Drip by rounded teaspoonfuls onto greased baking sheet. Bake about 8-10 minutes until golden brown. Makes 6-8 dozen | Shelley's Homemade Chocolate Chip Cookies
29: Grandma Lola's Peanut Butter Crisscrosses | 1 cup shortening 1 cup peanut butter 1 cup sugar 3 cups flour 1 cup brown sugar 2 tsp. baking soda 2 eggs 1/2 tsp. salt 1 tsp. vanilla Throughly cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons onto cookie sheet. Press with back of floured fork to make crisscross. Bake in 350 degree oven for about 10 minutes. *For richer cookies, use 2 cups flour. Add 2 packages chocolate drops. Makes 5 dozen | 1 package yellow cake mix 1/2 cup margarine, softened 1 tsp. vanilla | 2 eggs 1 package chocolate chips 1/2 cup chopped nuts (optional) | Heat oven to 350 degrees. Mix about half of the cake mix, the margarine, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, the chocolate chips and nuts. Drop dough by teaspoons about 2 inches apart onto cookie sheet. Bake 10-12 minutes (centers will be soft). Pan cookies: Spread into 13x9x2 cake pan. Bake for 17 minutes. Cut when cooled. | Easy Chocolate Chip Cookies
30: 1. Sift together flour, cinnamon, baking soda, nutmeg, salt, and cloves. In a large mixer bowl beat butter or margarine until softened. Add brown sugar and beat until well combined. Add egg and milk and beat well. Add flour mixture and beat until well mixed. Stir in apple and nuts. 2. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until done. Remove and cool. Makes about 48 | 2 1/4 cups all purpose flour 1 1/2 tsp. ground cinnamon 1 tsp baking soda 1/2 tsp. ground nutmeg 1/4 tsp. salt 1/8 tsp. ground cloves | 1/2 cup butter or margarine 1 1/2 cups packed brown sugar 1 egg 1/4 cup milk 1 1/2 cups chopped apples 1 cup chopped nuts (optional) | Spiced Apple Softies | Mom's favorite cookies
31: This recipe is one Grandma loves to make to bring along to a family get together. | Name | Pineapple Cheese Pie | 1 1/4 cup graham cracker crumbs 1 1/2 Tbsp sugar 6 Tbsp butter, melted 8 oz cream cheese, softened 4 Tbsp sugar 1 cup thawed whipped topping 1 20oz can crushed pineapple in juice, well drained Crust: Combine graham cracker crumbs, sugar and butter. Press onto bottom and up the sides of pie pan. Refrigerate while preparing filling. Filling: Beat cream cheese and sugar until smooth. Fold in whipped topping and pineapple. Spoon into crust. Refrigerate 1 hour before serving.
32: Chocolate Oreo Truffles | 1 bag Oreo cookies 1 8 oz. cream cheese, softened 1 bag chocolate chips 1. Crush cookies to fine crumbs in a food processor or in a resealable bag using a rolling pin. Place in a medium bowl. Add cream cheese; mix until well blended. Chill the dough for 15-30 minutes. Roll cookie mixture into balls, about 1-inch in diameter. 2. Melt chocolate chips in microwave at 50% power for 1 minute. Stir. If not completely melted return to microwave for 15 second intervals at 50% power, stirring after each. Do not overcook. 3. Dip balls into melted chocolate using a slotted spoon or fork. Place on wax paper until cool. Refrigerate until time to serve.
33: Aunt Teresa's Cinnamon Walnuts | 2 cups walnuts 1/2 cup sugar 2 tbs. butter 1 tbs. water 1/2 tsp. cinnamon 1/2 tsp. vanilla Cook in 10" skillet: nuts, sugar, butter, water and cinnamon over medium heat.; stirring often until sugar melts to light brown (approx. 6 minutes). Remove from heat and stir in vanilla. Spread on wax paper, separating nuts with a fork. Add salted peanuts, pretzels or whatever else tastes good to fill up the bowl.
34: Blueberry Pie | 1/2 cup sugar 1/2 cup flour 1/2 tsp cinnamon 5-6 cups fresh or frozen blueberries (drained) 1 Tbs. lemon juice 1 Tbs. margarine 1. Preheat oven to 425 degrees. Place bottom crust in pie pan. 2. In a large mixing bowl combine sugar, flour and cinnamon. Add Blueberries. Turn out into bottom crust and sprinkle with lemon. Dot with margarine. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet - in case of drips. 3. Bake 35-40 minutes. Cover with foil to prevent crust from getting too brown for the first 15 minutes.
35: 1/2 cup vegetable shortening 1 1/2 cups all-purpose flour 1/2 tsp. salt 1/2 cup cold water 1. Mix shortening, flour and salt together with a fork until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. 2. Roll gently on a floured pastry sheet to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. 3. Single pie crust - trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge if pie is raised from rim Two pie crust - trim bottom crust to edge of rim, fill , and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal. Yields one pie crust | Homemade Pie Crust
36: Grandpa's Fudge | 2 - 8 oz. semi sweet chocolate bars, broken into pieces 1 - 4 oz. can sweetened condensed milk 1 cup chopped walnuts 2 tsp. vanilla Line a 9x13x2 pan with foil. Place chocolate pieces and milk in a microwavable bowl. Microwave on high for 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Add nuts and vanilla. Stir. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift out fudge from pan and cut into pieces.
37: Grandpa's Peanut Brittle | 1 cup sugar 1/2 cup light corn syrup 1 tbs. butter 2 cups peanuts 1 tsp. baking soda 1 tsp. vanilla 4 squares semi-sweet chocolate 1/4 cup peanut butter Spray a large baking sheet with cooking spray. Mix sugar & syrup in a microwavable bowl until moist - about 5 min. Stir in butter & peanuts. Microwave an additional 3 to 4 minutes or until a golden brown. Add baking soda and vanilla (mixture will foam). Immediately spread mixture as thin as possible onto prepared sheet. Cool completely then break into pieces. Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes. Stir until chocolate is melted. Stir in peanut butter until melted. Dip brittle pieces 1/2 way into chocolate mixture, scraping brittle against edge of cup to remove chocolate. Place on parchment paper. Cool until set - about 20 min.
38: Grandma's Jello Cheesecake | 1. Roll 24 single graham crackers until fine. Mix together the crumbs, 1/2 cup sugar, and 1 stick (1/2 cup) margarine. Place about 2/3 of the crumb mixture into bottom of large 13x9x2 cake; pressing firmly to form a crust. 2. Dissolve one 8 oz. package of Jello (I prefer lime) in 1 cup of hot water. Place in refrigerator until syrupy. 3. Mix together one 8 oz cream cheese and 2/3 cup of sugar. 4. Whip until stiff on large can of chilled evaporated milk. Add 1 tsp. vanilla. Add thickened Jello to whipped milk with cream cheese and whip altogether until light and fluffy. Pour into pan and cover with remaining crumbs. * Place evaporated milk in refrigerator to cool before starting - whips better and faster.
39: Chocolate Sheet Cake | 1. Combine 2 cups flour and 2 cups sugar 2. Bring to a boil 1 stick margarine, 1 cup water, 1/2 cup shortening, and 4 tbs. cocoa. Boil 1 minute. Add to above mixture. Mix. 3. Add 1/2 cup buttermilk*, 2 eggs, 1 tsp cinnamon, 1 tsp. baking soda, and 1 tsp. vanilla to mixture and mix well. 4. Preheat oven to 400 degrees. Pour mixture into jelly roll pan. Bake 20 minutes. * Can use 1 tsp vinegar in 1/2 cup milk in place of buttermilk. Frosting: Start 5 minutes before cake is done: Bring 1 stick margarine, 6 tbs. milk and 4 tbs. cocoa to a boil. Boil 1 minute. Mix with 1 box powdered sugar. Add 1 tsp. vanilla and pour over hot cake. Sprinkle with walnuts or pecans if desired.
40: Taco Seasoning Mix 1/4 cup dried minced onion 1/4 cup chili powder 3 tbs. salt 4 tbs. cornstarch 1 tbs. garlic powder 1 tbs. ground cumin 1 tbs. crushed red pepper flakes 1 1/2 tsp dried oregano Combine and store in airtight container for up to 1 year. Add 2 tbs. mix and 1/2 cup water to 1 lb. ground beef. Bring to a boil; cook and stir for 2 min Yield: 6-7 batches | Chili Seasoning Mix 4 tbs. chili powder 4 tbs. dried minced onion 2 1/2 tsp. ground coriander 2 1/2 tsp. ground cumin 1 1/2 tsp. cayenne pepper Combine and store in airtight container. Add 3 tbs. of seasoning mix; bring to a boil, simmer 10 minutes. Yield: 4 batches
41: Hot Cocoa Mix 1 - 8 qt. box powdered milk 1 - 1 lb. box Nestle Quick 1 - 6 oz. coffee creamer 1/2 cup powdered sugar mini marshmallows Mix 1/2 cup with hot water. | 1 cup ketchup 1/2 cup chopped onion (1 tsp. powder or 2 tbs minced) 4 tbs. honey 2 tbs. mustard 2 tbs. water 2 tsp. minced garlic (1/2 tsp. powder) 1/2 tsp. crushed red pepper flakes Combine and use in crock pot or store in refrigerator. | Sweet Salad Dressing 1/2 cup extra virgin Olive Oil 1/4 cup white vinegar 1/2 cup sugar 1/2 tbs. poppy seeds Combine and shake well. Store in airtight container. Do not refrigerate. | Barbecue Sauce
42: Kitchen Equivalents | Macaroni Noodles, med. Spaghetti Popcorn Rice, long grain Rice, instant Bread Graham crackers Ritz crackers Saltines Bananas Lemons Oranges Lettuce Carrots Celery Corn Green pepper Mushrooms Onions Potatoes Almonds Pecan halves Walnuts | 1 cup (3 1/2 oz.) uncooked 3 cups (4 oz.) uncooked 8 oz. uncooked 1/3 - 1/2 cup unpopped 1 cup uncooked 1 cup uncooked 1 slice 7 squares 12 crackers 14 crackers 1 medium 1 medium 1 medium 1 head 1 pound 1 rib 1 ear 1 large 1/2 pound 1 medium 3 medium 1 pound 1 pound 1 pound | = 2 1/2 cups cooked = 4 cups cooked = 4 cups cooked = 8 cups cooked = 3 cups cooked = 2 cups cooked = 3/4 cup soft crumbs = 1/4 cup dry crumbs = 1/2 cup crushed = 1/2 cup crushed = 1/2 cup crushed = 1/3 cup mashed = 3 tbs. juice = 1/4 - 1/3 cup juice = 5 cups shredded = 3 cups shredded = 1/2 cup chopped = 2/3 cup kernels = 1 cup chopped = 3 cups sliced = 1/2 cup chopped = 2 cups cubed = 3 cups chopped = 4 1/2 cups chopped = 3 3/4 cups chopped
43: 3 tsp 4 tbs 5 1/3 tbs 8 tbs 16 tbs 2 cups 4 cups 16 cups 4 quarts | = 1 tbs = 1/4 cup = 1/3 cup = 1/2 cup = 1 cup = 1 pint = 1 quart = 1 gallon = 1 gallon | Substituting Ingredients Allspice = 1/4 tsp cinnamon & 1/2 tsp. ground cloves Basil, dried = tarragon Bay Leaf = thyme Black Pepper = allspice in cooking Cayenne Pepper = red pepper ground; chili powder Celery Seed = dill seed Chili Powder = cayenne pepper Cilantro = parsley and lemon juice Cinnamon = allspice (use less); cardamom Cloves, ground = allspice; nutmeg; mace Cornstarch = flour Cumin = 1/3 anise plus 2/3 caraway; fennel Dill Seed = caraway; celery seed Garlic, 1 clove = 1/8 tsp. garlic powder Hot Red Pepper Flakes = red pepper (use less) Marjoram = oregano (use less); thyme Nutmeg = allspice; cloves; mace Paprika = turmeric with red or cayenne pepper Red Pepper = cayenne pepper; chili powder Sage = rosemary; oregano Thyme = marjoram; oregano; savory; bay leaf Turmeric = mustard powder | Pie Spice Pumpkin or Apple 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. allspice 1/8 tsp. cardamom 1/4 tsp. ground cloves Combine spices. Yield: One 9" pie | Household Formulas Bathroom Cleanser: baking soda Carpet Deodorizer: 1 cup baking soda. Sprinkle on carpet. Wait 30 minutes and vacuum. Drain Opener: Pour 1 cup baking soda down the drain, followed by 1 cup vinegar. Cover drain. When fizzing stops, pour boiling water down drain. Floor Cleaner: 1/2 cup vinegar & 1 gallon warm water Window cleaner: Mix 1/2 cup vinegar in 1/2 gallon water. Spray on windows and wipe with crumpled newspaper.